Preparation

Cut the fish into short to medium length strips. Working with a few at a time, toss the fish strips in the flour, shake off excess and dip into the beaten egg, then toss them in the crumbs to give a good coating. Lay on a lightly greased baking sheet, and continue with remaining ingredients.

Bake for 12 – 15 minutes, turning once to allow crumb coating to become golden. Meanwhile make the dip by crushing the defrosted peas with a fork or potato masher, then mix in the cheese – crumbled, and the yoghourt. Finally add the mint and serve with the hot goujons.